5 Good Reasons to Buy Our Olive Oil for Cooking

Lumìa, our olive oil for cooking, is 100% Italian early-harvest extra virgin olive oil for soffritto, sautés, roasts and pan-frying, with enough character left for a raw drizzle at the table.

Olive oil for cooking, an extra virgin olive oil used in the pan, the pot and the oven, should handle everyday heat and still taste of something. Lumìa, early harvested in Fall 2025 and cold-extracted in Italy, brings walnut husk and red apple to the nose and wild chicory with a peppery finish to the palate. Each 500 mL bottle is $55.

Aroma: walnut husk and red apple. Palate: wild chicory with a peppery finish.

5 Good Reasons to Buy Our Olive Oil for Cooking

1. Extra Virgin Olive Oil Holds Up to Home-Cooking Heat

Heat stability, an oil's resistance to breaking down when heated, matters more than smoke point alone. In a 2018 laboratory study, oils were heated to 240 °C and then held at 180 °C for six hours; the extra virgin olive oil tested produced low levels of polar compounds, and smoke point did not predict how the oils performed. UC Davis likewise describes olive oil as excellent for cooking. For the numbers behind the debate, read our article on olive oil smoke point.

2. The Base of Italian Cooking: Soffritto

Soffritto, finely chopped onion, celery and carrot cooked slowly in olive oil, is the first step of countless Italian sauces, soups and ragù. Low, patient heat softens the vegetables without browning them, and the oil carries their sweetness into everything that follows. Lumìa's green, peppery character gives that base more depth than a neutral oil. For the sauces built on it, see our Italian olive oil for pasta.

3. For Sautéing, Roasting and Pan-Frying

Sautéing, cooking quickly in a little oil over medium to medium-high heat, roasting, braising and pan-frying are the everyday uses of a cooking oil. Moisture in vegetables and other foods can moderate the temperature, but oil exposed in a hot, dry pan or on a sheet tray can become considerably hotter, so control the heat and lower it if the oil smokes steadily. Our guide to grilling and frying with olive oil covers technique, and our article on deep frying with extra virgin olive oil covers larger volumes.

4. One Bottle From the Pan to the Plate

Phenolic compounds, the natural substances behind olive oil's bitterness and pepper, can be reduced by heat: in one study of domestic sautéing, total polyphenols fell by about 40% at 120 °C and 75% at 170 °C compared with raw oil. Cooked olive oil does not lose all its value, but a small raw drizzle at the end adds fresh aroma and keeps that portion of oil away from heat. Lumìa does both jobs; see our finishing olive oil. Our White Truffle Oil and Black Truffle Oil, extra virgin olive oil with natural truffle aroma, are different from unflavored Lumìa. Not for cooking. For finishing.

5. 100% Italian, Cold-Extracted and Measured

Lumìa is 100% Italian extra virgin olive oil, the highest grade defined by the International Olive Council, early harvested in Fall 2025, cold-extracted in Italy and selected by a family with olive groves in Palma di Montechiaro and Pozzallo, Sicily. Its 2025 harvest analysis recorded 564 mg/kg of total polyphenols at milling and 0.13% free acidity; these measurements describe the oil at the time of analysis, not its current composition. For more on the polyphenol figure, see our high polyphenol olive oil.

How to Cook With Lumìa

1. Soffritto: warm 2 to 3 tablespoons of Lumìa over low to medium heat, add finely chopped onion, celery and carrot, and cook gently for about 8 to 10 minutes, until soft but not browned.
2. Sauté: coat the pan with Lumìa over medium heat and add greens, garlic or mushrooms; for more ideas, see our Italian olive oil for vegetables.
3. Roast: toss potatoes or vegetables with Lumìa and salt, spread them in a single layer and roast until golden.
4. Pan-fry: heat a thin layer of Lumìa over medium-high heat and cook chicken cutlets or fish fillets without crowding the pan; see our olive oil for meat and olive oil for fish.
5. Bake: use Lumìa in focaccia and olive oil cake; our guide to baking with olive oil explains how.

Quick Questions About Olive Oil for Cooking

Can you cook with extra virgin olive oil?

Yes. Extra virgin olive oil is suitable for most home cooking, including sautéing, roasting, pan-frying and baking. In a 2018 laboratory heating study, the extra virgin olive oil tested produced low levels of polar compounds.

Is olive oil good for high-heat cooking?

It handles typical home-cooking heat. Keep the heat controlled and lower it if the oil smokes steadily. Smoke point alone does not predict how an oil behaves when heated.

Does cooking destroy olive oil's benefits?

Not entirely. Heat can reduce some phenolic compounds and soften the aroma, and longer, hotter cooking reduces more. A raw drizzle at the end adds fresh flavor without further heating that portion of oil.

Is it worth cooking with an expensive extra virgin olive oil?

Yes, when flavor matters. For large-volume deep frying or prolonged cooking, a less expensive olive oil may be more economical. Lumìa is particularly suited to soffritto, sautéing, roasting and finishing dishes, where its distinctive character can contribute to the finished food.

Can you cook with truffle oil?

Our White and Black Truffle Oils are intended for finishing, not cooking. Heat can diminish their distinctive truffle aroma. Cook with unflavored Lumìa, then add a few drops of truffle oil before serving.

Have another question? Write to info@milantruffle.com.

Buy Lumìa Olive Oil for Cooking

Lumìa, 500 mL of early harvest, 100% Italian extra virgin olive oil, is $55. Choose your quantity and add it to your cart. For complete specifications and customer reviews, visit our original Lumìa Extra Virgin Olive Oil product page.